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Instant Pot Chicken and Potatoes

6 servings


10 minutes

active time

40 minutes

total time


2 lbs any chicken pieces (no need to cut or cube)

3 lbs potatoes (cubed)

1 large onion (chopped)

2 large carrots (sliced)

1 fresh rosemary sprig or 1 tbsp dried

3 bay leaves

1 1/2 tsp salt

Ground black pepper (to taste)

1 cup water

1 garlic clove (grated)

1 small bunch dill (Italian parsley or green onion, finely chopped)


In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. Do not stir.

Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes for boneless chicken and 20 minutes for bone-in chicken pieces.

After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.

Add garlic and fresh herbs. Stir gently. I like to separate meat off the bone at same time. It helps to divide meat more evenly among the family members.

Serve warm with our favourite addition of cucumber and tomato salad or a green smoothie recipe.


Serving Size



349 kcal

Total Fat

11 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat



54 mg


663 mg

Total Carbohydrate

44 g

Dietary Fiber

6 g

Total Sugars

4 g


19 g

6 servings


10 minutes

active time

40 minutes

total time
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